So often over the life of this blog, I’ve written about beautiful cookbooks. These posts are fun for me to write because I love any excuse to sit awhile with a new cookery volume and explore what it has to offer. Many of you take the time to write me an email or leave a comment, to tell me how useful you find these cookbook pieces, because they give you a chance to peek inside a book in a way that’s different from the experience on Amazon.
Today’s cookbook feature is a particularly unique joy, because this time, I’m sharing my own book
To my mind, the book is a tangible embodiment of this website. It brings together the most popular recipes from the archives as well as a number of new recipes you’ve never seen before. All the previously-published recipes were retested and rewritten before being included in the manuscript to ensure that they were the best versions of themselves. Many were also scaled down to yield just three or four pints, to keep with the small batch theme.
It includes detailed canning instructions (with helpful instructional pictures!), tips on how to determine whether your jam has reached its set point, a guide for adjusting processing time for altitude and all the best safety practices.
The recipes are sorted by genre, so that all the pickles are in one chapter, jellies in another and so on. Within each section, the recipes are arranged by season, so that each spring, you can start at the beginning of the jam chapter and then work your way through to the end.
The book is also full of really gorgeous images. Truly, my jars have never looked better. The photography was done by Steve Legato, at his Philadelphia studio, and it was such a pleasure to watch him work. Also, I made all the canned goods pictured, so you can trust that your finished products should look pretty darn close to what you see.
Another way I tried to keep the book tied closely to this site is that it’s not just about canning. Towards the back of the book, you’ll find sections devoted to nut butters, granolas, bread and scone mixes in jars and even flavored salts. There’s also information about how to best freeze different fruits and vegetables, and some details on pressure canning low acid foods.
Finally, the reason I think so many of you will like the book is that it’s me. It’s my voice, the same one you read here day after day. I’m always working to write about food preservation in a way that conveys the fact that it’s a joy, not a chore. That feeling ribbons throughout the book. I love joining so many of you in your kitchens through this blog and I hope I’ll get to do the same through the book.
Thanks to my kind publicist at Running Press, I have three copies of the Food in Jars
- To enter the giveaway, leave a comment on this post and share your favorite kind of food in jars. Jam? Jelly? Pickles? Chutney? Canned peaches? Granola? Iced coffee? There is no wrong answer.
- Comments will close at 11:59 pm eastern time on Sunday, May 27, 2012. Winner will be chosen at random (using random.org) and will be posted to the blog on Monday, May 28, 2012.
- Giveaway is open to U.S. and Canadian readers.
- One entry/comment per person, please.
If you can’t bear to wait and see if you win the giveaway, you can always order a copy by clicking here: Food in Jars: Preserving in Small Batches Year-Round
Jam. It’s the yummiest and easiest to find ways to use. Also applesauce because it just tastes so good when you make it yourself.
My wife’s homemade yogurt, which she makes in canning jars.
Pickles and piccalilli.
I’ve had better luck with pickles, but love jam too!
pickled green tomatos with curry. They are amazing! Can’t wait for August to make the next batch.
My favourite canned food is jam! Especially savory jam. Your tomato jam is heavenly.
I had another answer before you made iced coffee an option, and now I can’t remember… Oh probably pumpkin butter!
I would have to say that my favorite thing in a jar would be iced coffee followed by a homemade jam (strawberry or raspberry). Or perhaps apple butter, I can’t decide…..there are too many choices.
balsamic raspberry jam on hot oat scones with butter
Jam!!! I have such fond memories of strawberry jam from the garden as a child…it’s delicious and beautifully twinkly in the jar….oh how I’d love a copy of your book!
Favorite? Ooo, that’s hard. I guess I’ll have to go with apple butter because it’s so much better than storebought and because it has so many uses. I regularly make apple butter granola from the recipe you gave here. Plus it goes in my apple butter cake (which used to be applesauce cake but is so much better with apple butter.) Then there’s yogurt with apple butter and a little maple syrup. Yum.
Favorite food in jars….hard to choose. I think I have to just have a tie bewtween a really rich plum jam and a sweet and spicy peach chutney.
I love food in jars, I love foodinjars.com, and I know I will love “Food In Jars!” (My favorite foods to eat out of jars include leftovers for lunch, soup, and oatmeal made inside an almost-empty peanut-butter jar, so as to not waste the last of the butter. Genius!)
Congratulations again on the beautiful book. I can’t wait to get my hands on a copy — one way or another!
Thanks for the chance! My favorite food-in-a-jar is jam. To quote Frances, “Jam on biscuits, jam on toast. Jam is the thing that I like most.”
mmmm. Jam.
I love jellies! I sell homemade breads at our local farm market, and there is nothing better than a slice of warm buttered toast with a glob of homemade jam or jelly!
Hands down…JAM!!!
I’ve recently made some sweet zucchini relish that is always nice on burgers. One of the best things I ever canned was local peaches right at the peak of their sweetness. I love peaches, but I find there’s a very narrow window of perfect ripeness, and outside that window I don’t really care for the taste. With my canned peaches, I had the taste of summer well into the winter, yum!
I’d have to go with jam – mmmm!
My favorite kind of food in jars is Cherry Preserve.
I just love any kind of fruit butter, but after trying your Pear Cinnamon Jam, I thought I had died and gone to heaven. YUM!
Another vote for jam! Preferably seedless raspberry, but I also love apricot and peach.
I really adore this salted caramel sauce my grandmother taught me how to make and can. SO DELICIOUS. My favourite thing that comes out of a jar!
I love your recipes. They work and they taste amazing. They are also easy to follow. I’d love to win a copy to pass along to my mom or my friend who are just starting out. As far as canned favorites go, peaches are definitely in my top 5 along with pickles, apricot jam, yogurt, and applesauce. I’ve had to cut out wheat and gluten for medical issues and I’m finding that I can really make the GF recipes as tasty as wheat-containing entrees by adding some of the canned foods I’ve made. Crepes with canned peaches and mint from the garden was a huge hit. Because of your blog I’m now enjoying canning and we’ve even started making yogurt. We’re now up to 1/2 to 1gallon a week for just the two of us. Thanks again!
I make loads of jams and jellies, but I have also started experimenting more with pickles. Hope to try to do some pressure canning this season as well!
Hmm… I think my favorite food in jars has got to be chocolate mousse.
Congratulations! Your book looks lovely! As for fav foods, I love chutney.
I did about equal parts jam and pickles last year, and we have so much jam left over! I think the pickles were gone by January! So this year there will be many more pickles.
My favorite is apple sauce. It brings back soo many warm childhood memories.
Pickles for sure! 🙂
I am, forever and always, a jam girl. Anything from classic strawberry to vanilla and pear to blackberry basil – there is absolutely nothing that tastes better than a warm biscuit smeared with homemade jam!
Nothing quite like marmalade for sheer feeling of accomplishment. But I run out of pickles first….
OH…such a hard one! I love pepper relish, spicy bread and butter pickles, and cherry jam! I’m sure as I can more, I’ll have more favorites!
pickles.. pickles pickles pickles
Dilly Beans! My grandma made delicious pickled green beans and I’ve never found any recipe that comes close. Try as I might, I haven’t figured it out either. But the fun lies in continuing to try to get it right!! Can on!
Pickles or rhubarb jam!!
I love jams!!
Salsa- ultimate favorite thing to can then eat! I can more than enough for gifts, parties, and us to eat all year long 🙂
Canned pie filling is my favorite. I love the convenience and it tastes so good – apple, peach, cherry, strawberry. Yum!
Cajeta! I love making cajeta. But, more than anything, I put tomatoes in jars. Salsas, sauces and plain old tomatoes…
congrats on the book! i tend towards the savoury, with deep love for most anything pickled (beets, beans, asparagus, cukes….). fermentation is my true love.
Pears! Nothing quite beats canned pears, but I’m looking forward to finding some new favorites in this gorgeous cookbook!
i have fallen in love with preserving in a most simplified way. after tasting a friend’s strawberries in thyme syrup, i yearn to can way more simple jars of fruit in syrup!
I love pears in syrup and in the summer I make pickled veggies…like cauliflower,little green tomatoes,carrots,muschrooms and garlic. my kids loved it!
Ooh, strawberry rhubarb jam. Yum.
Pickled red onions, beautiful and tasty!
Pretty much any kind of pickles. 🙂
My favorite seems to change constantly. Last year was my fig and blood orange marmalade. Is year seems to be a make and take cocktail themed year so far. As far as I’m concerned, if it’s made at home and in a jar, it’s got to be good!
i can every year and would love to win this book thanks for the giveaway
I love anything pickled! And now that I’ve learned the art of canning, I’m having all sorts of new adventures with pickling!
I really miss my Grandmother’s pickles carrots and beets. I should try making some.